Orange Bloom Recipes

ORANGE BLOSSOMS

Orange Blossoms image

This recipe started out as the Lemon Blossoms from "Paula Deen & Friends" cookbook. I didn't have the lemon or lemon pudding called for so I improvised. A word of warning - do not try this with a hand mixer. The dough is unbelievably stiff and I nearly burned out the motor on mine. The finished cupcakes are light as a feather though. I was truly amazed that such a thick batter would bake up so light.

Provided by Nanita

Categories Dessert

Time 57m

Yield 60 mini cupcakes

Number Of Ingredients 8

Ingredients

1 (18 1/2 ounce) package orange cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 large eggs
3/4 cup vegetable oil
4 cups confectioners' sugar
1/3 cup water
3 tablespoons vegetable oil
1 -2 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.

Nutrition Facts : Calories 110.3, Fat 4.8, SaturatedFat 0.7, Cholesterol 14.3, Sodium 86, Carbohydrate 16.4, Fiber 0.1, Sugar 13.2, Protein 0.8

ORANGE BLOSSOM TRIFLE

Orange Blossom Trifle image

This is a variation on a pie recipe that evolved from trial and error. This tastes like an Orange Smoothie over angel food cake!

Provided by CHEFBETHPHX

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 5h25m

Yield 12

Number Of Ingredients 7

Ingredients

¼ cup orange juice
3 eggs, lightly beaten
½ cup white sugar
¼ cup cold butter, cubed
1 cup whipping cream, whipped to soft peaks
1 (10 inch) angel food cake, cut in cubes
2 (15 ounce) cans Mandarin oranges, drained and patted dry

Steps:

Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 32.4 g, Cholesterol 83.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 265.5 mg, Sugar 15.1 g

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